Cooking on an open fire is common in South Africa. In a recently published study, it was noted that emissions from cooking vary greatly on whether the fire was recently started or if the food is cooked on embers.
PhD Pieter van Zyl, firstname.lastname@example.org, +27 (0)18 299 2353
Researcher Ville Vakkari, email@example.com, puh. 050 4076133
Venter, A. D., Jaars, K., Booyens, W., Beukes, J. P., Van Zyl, P. G., Josipovic, M., Hendriks, J., Vakkari, V., Hellen, H., Hakola, H., Aaltonen, H., Ruiz-Jimenez, J., Riekkola, M.-L. and Laakso, L.: Plume characterization of a typical South African braai, South African Journal of Chemistry, 68, 181–194, 2015.
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